Haddock topped with hot creamed lobster is a familiar pairing on Nova Scotia’s Acadian Shores. A restaurant in Saulnierville lists it as a signature dish, and local tourism sources describe creamed lobster as a regional specialty with family variations. This practical home version pan-sears haddock and spoons over a gently thickened lobster-and-cream sauce with tarragon and cider vinegar. It is one regional adaptation rather than a claim to reproduce a particular restaurant’s formula.
Cook the haddock and lobster separately to their recommended safe temperatures, then serve the sauce hot over the fish. The rich seafood pairs well with boiled potatoes or simple vegetables; those sides are optional and are not included in the nutrition estimate.
Step 1Keep the haddock and cooked lobster refrigerated at or below 4°C until needed. Pat the haddock dry, check for bones, and season both sides with half the salt and pepper.
Step 2Heat the neutral oil in a large skillet over medium heat. Sear the haddock in batches, turning once, until opaque and the thickest part reaches 70°C on a clean thermometer, about 3–5 minutes per side depending on thickness. Transfer to a clean warm platter.
Step 3In a saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the cream until smooth; simmer gently, stirring, until thick enough to coat a spoon, about 3–5 minutes.
Step 4Stir in the cider vinegar, tarragon and remaining salt and pepper. Add the cooked lobster and stir gently until the sauce and lobster reach 74°C. Avoid a hard boil, which can make the lobster tough.
Step 5Spoon the hot creamed lobster over the haddock and serve immediately. Use clean utensils and a clean platter; refrigerate leftovers within 2 hours and reheat them to 74°C.
Buy fresh haddock and cooked lobster from a reputable seller and keep both refrigerated at or below 4°C. Keep raw fish separate from ready-to-eat food, and wash hands, utensils and surfaces after handling it. Cooked lobster meat may be fresh or thawed according to its package directions. Serve the fish as soon as the sauce is ready. Refrigerate leftovers within 2 hours, use within 2–3 days and reheat to 74°C.
Rounded generic ingredient estimate. Seafood and dairy labels, exact portions and sauce left in the pan affect the values; this is not a laboratory analysis.
This recipe contains fish (haddock), crustacean shellfish (lobster), milk (cream and butter) and wheat/gluten (flour). Check all package labels for additional ingredients and cross-contact information. Keep raw haddock and cooked lobster at or below 4°C and separate raw fish from ready-to-eat foods. Cook haddock to 70°C at its thickest point and heat the lobster in the sauce to 74°C, verifying with a clean digital thermometer. Refrigerate leftovers within 2 hours and reheat to 74°C.
Yes. Thaw seafood in the refrigerator according to the package directions, keep it cold until cooking and drain thawed fish well before searing so it browns instead of steaming.
